earthfare
earthfare:

Chunky Chicken Salad Recipe by Jennifer from The Sprouted Life
Ingredients 4 large chicken breasts (or 6 cups chopped rotisserie chicken) drizzled with olive oil and seasoning of choice 1 cup pecans 1 cup almonds 1 heaping tsp. coconut oil 2 cups chopped celery 2 green onions, chopped 3/4-1 cup organic may (Spectrum Organic is great!) salt & pepper to taste salad greens roma tomatoes

Instructions 1. Toss chicken breast in olive oil and seasoning of choice. 2. Grill chicken, dice, and set aside to cool. (Or use a fresh Earth Fare rotisserie chicken!) 3. Toast pecans and almonds over low heat in coconut oil and lightly salt. 4. In a large bowl, combine chopped green onion, celery, almonds, pecans, and diced chicken. 5. Stir in mayo, starting with ¾ cup and adjust depending on how creamy you like your chicken salad. 6. Add salt & pepper to taste. 7. Serve over fresh salad greens and chopped tomatoes. 8. Enjoy!
For the story behind this recipe and more, visit The Sprouted Life.

earthfare:

Chunky Chicken Salad
Recipe by Jennifer from The Sprouted Life

Ingredients
4 large chicken breasts (or 6 cups chopped rotisserie chicken) drizzled with olive oil and seasoning of choice
1 cup pecans
1 cup almonds
1 heaping tsp. coconut oil
2 cups chopped celery
2 green onions, chopped
3/4-1 cup organic may (Spectrum Organic is great!)
salt & pepper to taste
salad greens
roma tomatoes

Instructions
1. Toss chicken breast in olive oil and seasoning of choice.
2. Grill chicken, dice, and set aside to cool. (Or use a fresh Earth Fare rotisserie chicken!)
3. Toast pecans and almonds over low heat in coconut oil and lightly salt.
4. In a large bowl, combine chopped green onion, celery, almonds, pecans, and diced chicken.
5. Stir in mayo, starting with ¾ cup and adjust depending on how creamy you like your chicken salad.
6. Add salt & pepper to taste.
7. Serve over fresh salad greens and chopped tomatoes.
8. Enjoy!

For the story behind this recipe and more, visit The Sprouted Life.

earthfare
earthfare:

Salmon and Veggie PacketsRecipe by Jennifer from The Sprouted Life
prep time:  5 minscook time:  15 minstotal time:  20 minsserves: 4
Ingredients
1 lb wild caught salmon (cut into 4 equal pieces)4 carrots2 medium zucchini1 bunch of asparagus(or any combination of fresh vegetables, sugar snap peas, green beans and yellow squash work well also)olive oillemon pepper seasoningsalt & pepper
Instructions
1. Julienne cut all your vegetables and divide into four servings.2. Place each serving of the vegetables on a parchment paper square, and drizzle with a little olive oil and a little salt & pepper.3. Place each fresh piece of salmon on top of the vegetables and drizzle with a little more olive oil and lemon pepper seasoning.4. Seal the parchment paper into packets and staple shut.5. Bake at 400 degrees for approx. 15 mins (can vary depending on thickness of the salmon).6. Enjoy!
*Vegetables will still be a little crunchy, so if you like your vegetables cooked more, try blanching them for 2-3 minutes prior to baking.

 For the story behind this recipe and more, visit The Sprouted Life.

earthfare:

Salmon and Veggie Packets
Recipe by Jennifer from The Sprouted Life

prep time:  5 mins
cook time:  15 mins
total time:  20 mins
serves: 4

Ingredients

1 lb wild caught salmon (cut into 4 equal pieces)
4 carrots
2 medium zucchini
1 bunch of asparagus
(or any combination of fresh vegetables, sugar snap peas, green beans and yellow squash work well also)
olive oil
lemon pepper seasoning
salt & pepper

Instructions

1. Julienne cut all your vegetables and divide into four servings.
2. Place each serving of the vegetables on a parchment paper square, and drizzle with a little olive oil and a little salt & pepper.
3. Place each fresh piece of salmon on top of the vegetables and drizzle with a little more olive oil and lemon pepper seasoning.
4. Seal the parchment paper into packets and staple shut.
5. Bake at 400 degrees for approx. 15 mins (can vary depending on thickness of the salmon).
6. Enjoy!

*Vegetables will still be a little crunchy, so if you like your vegetables cooked more, try blanching them for 2-3 minutes prior to baking.

 For the story behind this recipe and more, visit The Sprouted Life.